Chicken with Fruit and Almonds recipe
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Timings & Yeildings
Prepration : 20
Cooking : 20
Total : 40
Yeildings: 12servings
Direction and Ingredients
Amount Ingredient Preparation
2 cups milk
1 cup coconut grated
3 medium onions sliced
2 cloves garlic crushed
2 tablespoons lemon rind grated
3 tablespoons lemon juice
2 tablespoons plum jam or preserves
1 tablespoon coriander ground
1 teaspoon sugar
1 teaspoon salt
1 teaspoon anise seeds crushed
1 teaspoon ginger ground
1/2 teaspoon saffron ground
1/4 teaspoon chili powder
1 tablespoon vegetable oil
3 tablespoons butter
12 each chicken breast halves, boneless and skinless 4 oz each, cut in 1 inch pieces
1 cup almonds whole, blanched
1 x rice hot cooked
 Combine milk and coconut in a saucepan.

Bring just to a boil over medium heat; remove from heat and let
stand 3 minutes.

Drain well, reserving milk.

Press coconut between paper towels to remove excess
moisture; set aside.

Combine onion and next 11 ingredient; stir well.

Set aside.

Combine oil and butter in a large skillet; cook over medium
heat until butter melts.

Add reserved coconut; cook until lightly browned, stirring
constantly.

Remove coconut with a slotted spoon; set aside.

Add chicken to oil in skillet; cook until lightly browned, stirring
occasionally.

Add reserved onion mixture; stir gently. Stir in reserved milk, coconut and almonds.

Bring to a boil; cover, reduce heat, and simmer 1 minutes or
until chicken is tender.

Serve over hot cooked rice.

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